Description
This gingerbread cake recipe is moist and cozy-spiced! Its rich molasses flavor tastes like a soft and fluffy version of the iconic cookie.
Ingredients
Scale
- 2 1/2 cups [350 g] all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 3/4 cup unsulphured molasses
- 1 cup boiling water
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- Powdered sugar, to top
- Homemade whipped cream, for serving (optional but recommended!) or cream cheese frosting
Instructions
- Preheat the oven to 350°F.
- Butter a 9 x 13″ baking dish.
- In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and kosher salt.
- In a separate medium bowl, whisk together the molasses and boiling water. Whisk in the melted butter and sugar. Then whisk in the eggs.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan. Bake 30 to 40 minutes until the center is set and springs back to the touch, and an inserted toothpick is clean or has moist crumbs. Allow to cool until room temperature before dusting with powdered sugar. Serve with whipped cream.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
